Pea and Feta Tart

Ingredients

• 400 g Peas (frozen)
• Salt
• 1 onion
• 250 g Feta
• 400 ml whipping cream
• 4 eggs
• 4 tbsp butter
• 5 sheets filo dough (~350 g, ~35x5 cm)
• 6 tbsp freshly grated parmesan

Instructions

1. 1.

   Preheat the oven to 180°C fan. Rinse the peas, drain and blanch briefly in salted water. Shock in cold water and drain well. Peel and finely chop the onion. Cube the feta. Whisk the cream with the eggs until smooth.

2. 2.

   Melt the butter and lightly grease a baking tin. Lay one sheet of filo dough in the tin and let the edges overlap. Brush with some butter and add another layer of dough. Repeat until all dough and butter are used. Trim any excess edges and sprinkle half of the parmesan over the base.

3. 3.

   Spread half of the peas on top, then half of the feta. Add the onions with the remaining peas and the rest of the feta. Pour the egg‑cream mixture evenly over everything and sprinkle with the remaining parmesan. Bake in the preheated oven for about 40 minutes until golden brown.